1 envelope Knox gelatine 1/2 cup cold water 1 can grated pineapple 1 cup boiling water.

1 lemon (juice) 1 cup sugar 1 cup whipping cream 1 cup grated mild American cheese.

Soak gelatine in cold water, dissolve in boiling water. Add pineapple sugar and lemon juice. Let stand until set. Whip the cream and add with the grated cheese. Chill. Serve, cut in squares, on lettuce with mayonnaise.

Mrs. E. A. Manning.

Pineapple Salad I

1 large can sliced pineapple 3/4 pound marshmallows 1 tablespoon sugar.

1 tablespoon flour.

1 egg.

Juice from pineapple.

Cut pineapple and marshmallows in small pieces with scissors. Into a kettle put the sugar and flour, mix well and stir in the egg, add all the pineapple juice from the can and whip up with egg beater. Put over fire and boil until thick, whipping all the time. Remove from fire and cool. Stir in marshmallows and pineapple. Serve on lettuce leaf with a few nut meats sprinkled over the top, or a little grated cheese. This serves eight.

Mrs. James T. Fulker.

Pineapple Salad II

1 envelope Knox Acidulated Gelatine 1/2 cup cold water 1 cup boiling water 1 can 'grated pineapple.

1 cup sugar 1 lemon (juice) 1 cup whipping cream 1 cup mild American cheese.

Soak gelatine in cold water, dissolve in boiling water, add pineapple, sugar and lemon juice.

Unsigned.